Wash the soybeans and stir-fry them in a pot until they are cooked. Pay attention to the cracking of the soybeans to indicate they are cooked. The texture is crunchy. This step cannot be omitted, otherwise the taste will not be fragrant

Put water in the pot, boil it, add the fried soybeans, and cook until the soybeans are soft, then take out the soybeans. Place on the board and chop with a knife. The more broken it is, the better. (Be careful not to cook the soybeans too soft, otherwise they will break if you squeeze them hard with your hands, but they will not break if you hold them lightly)

Pinch the chopped soybeans into cubes, about the size of a yellow brick. Be careful to compact it, and then drop it on the panel a few times to squeeze out the gaps inside. Be sure to compact it, otherwise the inside will be damaged.

Use kraft paper or yellow paper to wrap the soybean pieces. Be sure to use paper, not fresh-keeping boxes. Paper is breathable and allows moisture to evaporate easily. After wrapping, put it in the fresh-keeping room of the refrigerator for about 1-2 months (it is made in the north in winter, so there is no need to put it in the fresh-keeping room, just put it in a cool and dry place)

After 1-2 months The soybean pieces have been fermented at low temperature. There is a layer of white pili on the outside and they are very hard when pinched. At this time it becomes a piece of sauce. Take out the torn wrapping paper and wash away the remaining paper and pili on it with clean water and a small brush.

Which container with a lid should be larger, because fermentation at room temperature will expand. Crush the sauce cubes and put them in. The colleague who crushes them will observe whether pili are growing inside the sauce cubes (if pili are growing on the inside too), it is because they are not pressed firmly and there are gaps inside, which will result in failure. Then sprinkle salt in the container. , put in cold boiled water (note that it is cold)

Place the container in a warm place and wait for fermentation. The fermentation time will vary depending on the temperature. You should open the lid in about 3-5 days and use a spoon. Stir and break up the large pieces of sauce. After fermentation, you will find that the sauce is bubbling and getting bigger, and the sauce pieces float to the top and the water is below. At this time, stir once every morning to facilitate the full integration of the sauce and water. .

Slowly, after about 15-20 days, you will smell the aroma of the sauce, the water and the sauce will merge, and the doenjang will become thick and reddish-black. The best way to store soybean paste is to put it in the refrigerator to prevent it from continuing to ferment.